3 – Factors affecting choice of distribution systems
{"Image DocumentName": "3 \u2013 Factors affecting choice of distribution systems", "Image ImageDescription": "(1) Type of foodservice system. Ready-prepared (or cook / chill or cook / freeze) \u2013 foods are prepared on-site, then chilled or frozen and stored for reheating at a later time. Advantages. Reduction of peaks and valleys of workloads. Reduction in labor cost. Improved quality and quantity control. Disadvantages. Need for large cold storage and freezer units. Need for costly re-thermalisation equipment in some cases. Rationale. Reduced labor expenses. Decreased need for skilled labor. Volume food procurement may decrease food costs.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}